The Best Fudge Ever Recipe

Introduction

This classic fudge recipe is incredibly creamy and rich, delivering the perfect balance of sweetness and chocolate. Easy to make and wonderfully indulgent, it’s a timeless treat that’s sure to impress family and friends.

Ingredients

• 1 stick of salted butter (1/2 cup)
• 5 oz. can of evaporated milk (or 10 tablespoons if using a larger can)
• 1/4 cup corn syrup
• 2 1/2 cups granulated sugar
• 7 oz. jar of marshmallow creme or 2 cups mini marshmallows
• 1 1/2 cups chocolate chips (semi-sweet recommended)
• 1 tablespoon vanilla extract
• 1 cup nuts (optional)

Instructions

1. Step 1: Line an 8×8 inch square pan with parchment paper and lightly grease it to prevent sticking.
2. Step 2: Place the chocolate chips and vanilla extract in a large bowl and set aside.
3. Step 3: In a medium saucepan, combine the butter, evaporated milk, corn syrup, and sugar. Heat on medium, stirring constantly.
4. Step 4: Bring the mixture to a boil, stirring constantly, and continue cooking until it reaches 234ºF (the soft ball stage) on a candy thermometer. Alternatively, drop a spoonful into ice water — if it forms a soft ball, it’s ready.
5. Step 5: Remove the pot from heat, then stir in the marshmallow creme or mini marshmallows until the mixture is smooth.
6. Step 6: Pour the hot mixture over the chocolate chips and vanilla in the bowl. Stir until the chocolate melts completely and the fudge is silky smooth. Add nuts if desired and mix well.
7. Step 7: Pour the fudge into the prepared pan, spread evenly, and allow it to cool completely before cutting into squares.

Tips & Variations

• Use a 9×13 inch pan if you prefer thinner fudge pieces.
• Try different chocolate chips such as milk chocolate or dark chocolate for varied flavor.
• For a nut-free version, omit the nuts or substitute with dried fruit.

Storage

Store fudge in an airtight container at room temperature for up to two weeks. If your environment is warm, refrigeration is recommended to keep it firm. To enjoy, bring refrigerated fudge back to room temperature before serving. Fudge can also be frozen for up to three months; thaw it in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk provides the right consistency and richness for fudge. Using regular milk may make the fudge too thin and affect the texture, so it’s best to stick with evaporated milk.

Do I have to use marshmallow creme, or can I use mini marshmallows?

Both marshmallow creme and mini marshmallows work well in this recipe; the key is to stir them in until fully melted and smooth to achieve the perfect creamy texture.

The Best Fudge Ever Recipe

Print Recipe

★★★★★

4.9 from 119 reviews

This rich and creamy fudge recipe combines classic ingredients like butter, evaporated milk, corn syrup, sugar, marshmallow creme, and semi-sweet chocolate chips to create the best fudge ever. Its simple stovetop cooking method ensures perfect texture every time, with an option to add nuts for extra crunch, making it a timeless treat ideal for gifting or indulging.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: about 36 pieces (depending on size) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

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Fudge Base

• 1 stick of salted butter (1/2 cup)
• 5 oz. can of evaporated milk (or 10 tablespoons if using a larger can)
• 1/4 cup corn syrup
• 2 1/2 cups granulated sugar

Mix-ins

• 7 oz. jar of marshmallow creme or 2 cups mini marshmallows
• 1 1/2 cups semi-sweet chocolate chips
• 1 tablespoon vanilla extract
• 1 cup nuts (optional)

Instructions

1. Prepare the pan: Line an 8×8 inch square pan with parchment paper and lightly grease it to prevent sticking.
2. Mix chocolate and vanilla: Place the chocolate chips and vanilla extract into a large bowl and set aside; this will be combined later to create a smooth chocolate mixture.
3. Combine base ingredients: In a medium-sized pot, combine the butter, evaporated milk, corn syrup, and granulated sugar. The pot should be about half full to allow room for boiling.
4. Cook to soft ball stage: Heat the mixture over medium heat, stirring constantly to prevent burning. Bring it to a boil and continue stirring until it reaches 234ºF (soft ball stage) on a candy thermometer. Alternatively, test by dropping a spoonful into ice water to see if a soft, pliable ball forms.
5. Incorporate marshmallows: Remove the pot from heat and immediately stir in the marshmallow creme or mini marshmallows until fully melted and smooth.
6. Combine with chocolate: Pour the hot marshmallow mixture over the chocolate chips and vanilla. Stir gently but thoroughly until the chocolate has completely melted and the mixture is homogeneous.
7. Add nuts if desired: Fold in nuts to the smooth fudge mixture for added texture and flavor, if using.
8. Set the fudge: Pour the finished fudge into the prepared pan, spread evenly, and allow it to cool completely at room temperature until firm.
9. Serve: Once set, cut the fudge into squares and enjoy or package as gifts.

Notes

• A 9×13 inch pan can be used for thinner pieces of fudge.
• Be careful not to over-stir after adding the chocolate chips as it can affect the texture.
• This fudge does not require refrigeration and can be gifted without chilling.
• Different types of chocolate chips (peanut butter, dark chocolate, butterscotch, white chocolate) can be used to vary flavors.
• Butter is added at the start in this recipe, but some old-fashioned recipes add butter at the end for a richer flavor.
• At high altitudes (~4500 feet), slight adjustments in cooking temperature/time might be necessary to achieve the soft ball stage properly.

Keywords: fudge, homemade fudge, marshmallow fudge, chocolate fudge, easy fudge recipe, stovetop fudge, holiday fudge, classic fudge